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Recipes that include cheddar cheese

Cheddar Cheese Crackers

Tuesday, August 4, 2009

Occasionally, but not often enough, my girlfriends from college come over for what we call Wine Night. It’s not nearly as pretentious as it sounds. We grab a couple of bottles of wines, some cheese, some fruit, some cured meats, some bread, and just sit around catching up. It’s the most relaxing way to entertain because everything can be bought and it’s easy for everyone to contribute. Everything is cold or room temperature so no stress over people arriving on time. Sometimes I make something and sometimes I don’t.

Cheddar Cheese Cracker Stacks 2

For this one, I spotted a Cheddar Cheese Cracker recipe in the Tartine cookbook. It actually has a little section called “With a Glass of Wine”. The genius behind these salty cheesy crackers is the use of nuts to keep it crunchy and crumbly. You don’t really taste it because the sharp cheddar is the dominating flavor. I made a few alterations and the recipe seems like one you could really play with (although the author warms to use a cheese similar in butterfat and hardness).

Cheddar Cheese Crackers
~makes 50 crackers

  • 3/4 cup all-purpose flour
  • 1 teaspoon table salt ( I might use a drop less next time.)
  • 1/4 teaspoon ancho chili powder
  • 3/4 teaspoon freshly ground black pepper
  • 2 1/3 cups grated sharp cheddar
  • 4 tablespoons unsalted butter, softenend
  • 2/3 cup (medium-fine) chopped pecans

Instructions –

1. Sift flour, salt, ancho chili, and balck pepper into a small bowl. Set aside.

2. Using the paddle attachment, combine the cheese and butter on medium speed, until combined. Add the flour mixture and beat on low speed until combined. Scrape down the sides of the bowl with a rubber spatula. Mix in walnuts on low speed. (You can do this all by hand but the resulting dough will be a bit stiff and hard to mix.)

cheddar cracker dough 2

3. Transfer to a sheet of parchment paper, wax paper, or plastic wrap, and roll into a log (a little more than 1″ in diameter). Wrap and freeze for 2 hours.

cracker dough log 2

4. Preheat oven to 400 degrees F 30 minutes before baking. Line a baking sheet with parchment paper or silpat liner.

5. Unwrap the log and slice into 1/8″ to 1/4″ thick discs. Arrange the crackers on baking sheet about 1″ apart.

before baking cheddar cracker

6. Bake the crackers for 7-10  minutes, or until edges are golden brown and lighter in the center. Transfer to a wire rack and cool completely. The crackers can be kept in an airtight container, in a cool dry place, for 2 weeks.

stack of Cheddar Crackers

Notes: For more perfect circles, flatten the dough into a disc and chill for 1 hour, instead of making a log and freezing. When the dough is ready, roll it out and cut with a cookie cutter. I kind of like the rustic look though…

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Summer Squash Chili with White Cheddar Cornbread

Tuesday, July 21, 2009

Summer Squash Chili with White Cheddar Cornbread 5

My friend Emily has been studying for the New York State Bar Exam and decided to spend her birthday studying in Washington Square Park. She had this great idea, inviting friends to join her in the park, to study or read a book, or just say hi. Of course, I wanted to bring her some food. It’s really the best or only way I know how to say Happy Birthday!


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Shepherd’s PIE

Friday, February 13, 2009

It has always bothered me that Shepherd’s pie isn’t really a pie. The standard recipe is just a meat and veggie mixture thrown in a baking dish with mashed potatoes on top. What happened to the best part of the pie?!? The flaky buttery crust?!? Fear not! I have a remedy.

Pie is not just for dessert!

slice of Shepherd's Pie 2


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Cheddar Crust Apple Pie

Wednesday, December 3, 2008

I’ve seen a couple of recipes for apple pie with cheddar cheese in the crust, intending to try it out at some point. I finally got around to it and found this recipe that used a 9X13 oval baking dish. I happen to have one and have never seen a recipe using it. Boy, was I ecstatic!

After reading the recipe more carefully, I realized a couple of problems. I didn’t want the raisins in this recipe (no general prejudice against them) and I wanted a double crust pie, not just a top crust. Luckily, it seemed this recipe made more then enough dough for a double crust, and you’ll still have left-over. (I’ll try to do something with this another day.) Lastly, I like tall pies. (Have you heard of Mile High Apple Pie?) So, I increased the apple filling.

slice of Cheddar Crusted Apple Pie

*this photo added 12/05/10


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Mother’s Day Brunch

Sunday, May 11, 2008

We had both families over to celebrate Mother’s Day. It was a challenge to create a menu for the three mom’s, mine, Lon’s, and Kasi (Lon’s sister and new mom). My mom is allergic to lemon and lime, Lon’s mom cannot have any balsamic or red wine vinegar or red onion, and Kasi keeps kosher.

~~Mother’s Day Menu~~

Watercress, Cara Cara Navel, and Edamame Salad
Veggie & Goat Cheese Sandwiches
Mini Spinach Laguiole Quiche
Maple Bacon
Ancho Cornmeal Crusted Tilapia
Cream Cheese Pound Cake


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Pasta Tasting – Course 2: White Truffle Laguiole Mac & Cheese

Sunday, May 4, 2008

The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It’s perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.

White Truffle Laguiole Mac & Cheese

6 ounces dry elbow macaroni (Barilla)
5.5 ounces Laguiole, shredded
2 tablespoons heavy cream
2 teaspoons truffle oil (optional)

1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.
2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.

Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn’t that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn’t allow the truffle oil to shine. While the truffle oil certainly doesn’t harm the flavor, I don’t think it is necessary for this dish either.

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Beef Enchiladas in Green Sauce

Friday, April 18, 2008

This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!


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